Tuesday, September 11, 2012

Raspberry & Blackberry Crostata

I always love it when someone tells me they use one of my recipes all of the time. I especially love it when that person is my Mom. Since I am the one usually calling her - "what seasonings do you put in your chili?" or "do you use dry active yeast when you make cinnamon rolls?" - it is nice when I get a call from her... "Do you think I could do blackberries and raspberries in the crostata instead of pear raspberry?" Why yes, yes I do!

Last weekend my Mom and Jill put together this crostata together for our family dinner. My brother asked, "What is this, a pile of pie?" Hum, interesting name... but I think we'll stick with crostata or galette or flat pie (ala pioneer woman). One this is for sure - it is such an easy dessert to make and it is just as delicious as any pie.

In a bowl, mix blackberries and raspberries with flour, sugar and orange juice.

Roll out pie dough into a 12-14 inch circle. Pile blackberries and raspberries into the
center. Dot with butter. Fold up the sides of
the dough. Create an egg wash by beating 1 egg, then brushing it on the
pastry. Sprinkle 1 tablespoon of sugar over the dough.
Bake at 425 for 20-25 minutes.

6 comments:

I'm new to your blog and have been admiring it. Like the above comment I love the napkin. A friend and I enjoy mongramming etc. I think this will be a great idea for her Christmas present. I pinned it so I can refer back. Thanks so much for the great ideas!

You may want to check your editing. In the ingredients, you've listed: "2 cups of blackberries, peeled and large diced." As far as I know, you cannot peel a blackberry. Otherwise I'm looking forward to making this dessert.Niki